| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | French | Casserole, Toh, Beef, Potates | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean ground beef |
| 1 | c | Soft bread crumbs |
| 1 | sm | Onion; finely chopped |
| 1 | md | Egg; beaten |
| 1/4 | c | Worcestershire sauce |
| 1/4 | c | Ketchup |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 1/3 | c | French's french fried onions |
| 1 | pk | Frozen mashed potatoes; 22-oz. |
| 2 | tb | Garlic; minced |
| 1 | tb | Olive oil |
| 1/2 | c | Whipping cream |
| 1/4 | c | Butter |
| 1 | ts | Rosemary; crushed |
| Salt and pepper; to taste |
INSTRUCTIONS
MEATLOAF POTATOES Combine all meat loaf ingredients except french fried onions. Shape into a 8-in. x 4-in. loaf in shallow baking pan. Bake at 350 degrees for 60 minutes. Sprinkle meat loaf with french fried onions. Bake an additional 5 minutes or until onions are golden brown. Allow to stand for 5 minutes before slicing. Meanwhile, prepare potatoes following package directions. While potatoes are cooking, saute garlic in olive oil and set aside. Microwave cream and butter on high 1-2 minutes or until butter is melted; add to mashed potatoes. Add garlic and rosemary to mashed potatoes. Add salt and pepper to taste. Serve potatoes with meatloaf. Yields 6 sevings. Source: Taste of Home Homemaker School. Formatted by Tracy Handler. Lynn Thomas' notes: I made this 12-3-97; it was a delicious meal for a winter night; very tasty! Recipe by: Homemaker School Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS LYNN P THOMAS) on 4 De, c 1997
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